Sugar-free cherry pie filling is exactly what you need. Bursting with tart cherries, just the right amount of sweetness, and a silky-thick texture, this recipe makes it easy to enjoy classic comfort food with a healthier twist.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
If you've been dreaming of a dessert that's sweet, juicy, and full of flavor without too much sugar, this is it. Whether you're filling a pie, spooning it over yogurt, or layering it in a parfait, this will quickly become your go-to fruit filling.
This sugar free cherry pie filling recipe is so versatile that it pairs perfectly with just about anything from a flaky Sourdough Pie Crust to a buttery Vinegar Pie Crust. Once you learn how to make sugar free cherry pie filling, you'll see how easy it is to transform basic pantry ingredients into something truly special.
The best part? It's healthier than the store-bought canned version, but tastes even better.
We love to make other fruit fillings, like Mixed Berry Pie Filling or even a cozy Homemade Peach Pie Filling. If you love apple desserts, you might also enjoy trying this Instant Pot Apple Pie Filling for another delicious option.
Jump to:
💛 Why You'll Love This Recipe
- Fast and easy. You only need one pot and a handful of ingredients.
- Healthier option. No refined sugar, but still perfectly sweet.
- Versatile. Works for pies, cheesecakes, or as a topping for breakfast dishes.
🛒 Ingredients
- Cherries - The star of the show, providing tart, juicy flavor and natural sweetness. Different cherries have different sweet and tart qualities, look at the chart below to help you plan your filling.
- Maple Syrup - Balances tartness without adding sugar.
- Cornstarch - Creates that glossy, thick texture we all love in pie filling.
- Lemon juice - Brightens the flavor and keeps the cherries vibrant.
See the recipe card below for full ingredients and instructions.
🍒 Choosing Cherries
Not all cherries are created equal! Here's a quick guide:
- Montmorency (Tart Cherries): Very tart and bright, perfect for traditional cherry pie flavor, but may need extra sweetener or a shredded apple for balance.
- Bing Cherries: Sweet and juicy, ideal if you want a naturally sweeter filling with minimal added sugar.
- Rainier Cherries: Mildly sweet with a delicate flavor, best for lighter, more subtle fillings.
- Black Cherries: Deep, rich flavor with moderate sweetness, a great choice if you like darker, more intense cherry notes.
Adding a shredded apple not only sweetens tart cherries naturally but also adds texture and keeps the filling moist. It's a simple trick for a balanced, luscious pie without extra sugar.
🔀 Substitutions & Variations
Substitutions
- Sweetener: Use maple syrup or honey in place of sugar. For tart cherries, add a shredded sweet apple while cooking-the texture blends in and keeps the filling naturally sweet.
- Cherries: Fresh, frozen, or jarred all work. If using frozen, don't thaw-just cook a little longer.
Variations
- Add a pinch of cinnamon or a splash of almond extract for a bakery-style flavor boost.
💰 Budget-Friendly Tips
Cherries: Fresh or frozen cherries both work well, frozen often comes at a better deal off-season. If they're extra tart, I add a shredded sweet apple (another budget smart move) so I don't have to buy lots more sweetener.
Thickener: Cornstarch (or tapioca, as a standby) is an inexpensive way to get that glossy, pillowy filling texture without adding fancy specialty ingredients.
Multi-Use Batch: Since this filling works for pies, parfaits, yogurt toppings or even a simple snack, I make a larger batch when cherries are affordable and stretch it across several meals and occasions instead of making something new each time.
🥄 Instructions for Sugar Free Cherry Pie Filling
Step 1: Add cherries, maple syrup, and lemon juice to a saucepan. (Image 1).
Step 2: Cook over medium heat until cherries release juices. (Image 2).
Step 3: Stir in cornstarch slurry (Image 3) and continue cooking until thickened and glossy. (Image 4).
Step 4: Remove from heat, stir in vanilla, and let cool before using.
👩🏻🍳 Expert Tips
- The filling will thicken as it cools, so don't worry if it looks a little thin at first. You'll know it thickened enough when you can scrape the bottom of the pan and leave a trail of empty space behind.
- Taste as you go. Some cherries are sweeter than others, so you may want to adjust the sweetener.
- Always stir constantly once you add the thickener to prevent lumps.
- If using frozen cherries, expect a little extra liquid, just simmer a few minutes longer.
❄️ Storage, Reheating & Make Ahead
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Reheating: Warm gently on the stove or in the microwave before using.
Make Ahead: Pie filling can be made several days in advance and stored in the fridge until ready to use, or frozen for longer storage. Perfect for prepping holiday pies ahead of time.
🥗 Side Dishes or Pairing Ideas
Sugar-Free Cherry Pie Filling is perfect in a classic cherry pie but also works as a topping for cheesecake, yogurt, ice cream, or pancakes. You can swirl it into oatmeal or layer it in parfaits for a naturally sweet treat without added sugar.
- Vinegar Pie CrustRecipe $1.24
- Sourdough Pie CrustRecipe $3.10 / Crust $1.55
- Homemade Pie CrustRecipe $2.54 / Crust $1.27
- No Bake Cool Whip CheesecakeRecipe $7.14 / Serving $0.60
❓ Recipe FAQs
Common reasons:
Not enough thickener (cornstarch/flour/tapioca).
Didn't cook long enough for the thickener to activate.
Used very juicy cherries (especially black cherries).
Cut the pie before it cooled, fillings set as they cool.
Flour: Gives a cloudy, slightly dull look; good for rustic pies.
Cornstarch: Produces a shiny, smooth finish; thickens more with less.
Tapioca starch: Great for berry/cherry pies; stays stable when reheated.
Cornstarch or tapioca are usually better for cherry pie.
Tart cherries (like Montmorency or Morello): Traditional choice, they hold flavor and balance sweetness.
Sweet cherries (like Black Cherries or Bing): Delicious but less tangy, so add lemon juice or less sweetener for balance.
Mix of sweet + tart cherries: Best of both worlds!
Add a splash of almond extract (pairs beautifully with cherries).
Mix in a little lemon juice/zest for brightness.
Use a blend of sweet and tart cherries for balanced flavor.
For sugar-free, add a touch of vanilla or cinnamon to boost sweetness perception.
🍽️ More Recipes You'll Love
- Peanut Butter and Jelly PieRecipe $5.43 / Serving $0.68
- Peach Crumble PieRecipe $7.39 / Serving $0.92
- Cranberry White Chocolate CheesecakeRecipe $10.91 / Serving $0.91
- Rustic Strawberry GaletteRecipe $4.30 / Serving $0.71
🐝 If you tried this Sugar Free Cherry Pie Filling, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sugar Free Cherry Pie Filling
Ingredients
- 4 cups pitted cherries, fresh or frozen - ($6.23)
- ½ cup water - ($0.00)
- 2-3 tablespoons lemon juice - ($0.15)
- 2 tablespoons cornstarch - ($0.10)
- 3-4 tablespoons honey or pure maple syrup - ($1.71)
- ¼ teaspoon almond extract, optional
- 1 pinch salt, optional
Instructions
- Simmer cherries. Add the cherries, water, and lemon juice to a medium saucepan. Set over medium heat and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the cherries soften and release their juices.
- Make slurry. In a small bowl, stir together the cornstarch and 2 tablespoons cold water until smooth.
- Thicken filling. Stir the slurry into the simmering cherries and cook for 2 to 4 minutes, stirring constantly, until thickened and glossy.
- Finish. Remove from heat and stir in the honey or maple syrup, almond extract, and salt, if using. Taste and adjust sweetness as needed.
- Cool. Let the filling cool completely. It will continue to thicken as it cools.
Notes
- Sweetness Adjustments: If your cherries are very tart, add extra sweetener 1 tablespoon at a time. If using sweet cherries (like black or Bing), you may need less sweetener and a little extra lemon juice for balance.
- Thickening: Cornstarch makes a glossy filling, but tapioca starch works great too and holds up well in reheating. If filling is too thick, stir in a splash of water.
- Flavor Boost: Almond extract is highly recommended. It pairs beautifully with cherries. A little vanilla or cinnamon also deepens the flavor.
- Prevent Runny Pie: Let the pie cool at least 3 hours before slicing so the filling can fully set. Cutting too soon leads to runny slices.
- Best Cherries for Pie: Tart cherries (Montmorency, Morello) are traditional, but sweet black cherries can work well with added lemon juice for brightness.
- Storage: Keep in the fridge up to 5 days or freeze up to 3 months. Stir before using after thawing.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Nicole Durham says
Cherry pie filling is a classic, but we love this easy twist!